The new menu was created by chef Nick Amoriello, who had stints at Nobu, So & So's and Driftwood before his latest gig at the oh-so-hot Rapscallion. The menu of "modern regional" fare features plenty of farm-fresh veggies and rustic proteins like rabbit, pork belly and venison. If you've always wanted to eat fancy-fied takes on quail and rabbit, this is your chance.

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This round's artist is Sarah Reiss, whose work appropriately uses a lot of salvaged, repurposed materials. Reiss travels the country to dig through demolitions and tear-downs for new materials like salvaged bowling alley lanes and old gym flooring. Her work should give the place just the right vibe for a menu full of rabbit and quail egg.

Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

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